What are the environmental parameters of the food clean workshop (clean room)?

In addition to being divided into different levels according to cleanliness, food clean workshops (clean rooms) also have regulations on temperature, humidity, illumination, and noise.

First of all, microbial contamination is closely related to temperature and humidity conditions, so the temperature and humidity control of the food clean workshop (clean room) has become key, and should be reasonably designed and constructed according to the production process requirements.

For example, the filling room, lactic acid bacteria fermentation room, and bacterial culture room of a beverage factory require a temperature of 15°C~27°C and a relative humidity of <50%; the processing and conditioning field of a meat processing plant requires cooling and storage of final semi-finished products, and inner packaging room, the required temperature is <15°C; the inner packaging workshop and seasoning mixing room of the puffed food factory require relative humidity <75%; the cooling and freezing room and interior of the final semi-finished frozen prepared food that has been heated before freezing in the frozen food factory The packaging room (frozen grilled eel and frozen prepared food that has been heated before freezing) requires a temperature of ≤25°C; the cooling and storage room and inner packaging room of the final semi-finished products of a refrigerated prepared food factory require a temperature of <15°C, etc.

Secondly, when the minimum illumination of the working surface of the food clean workshop (clean room) is 2001x, it can basically meet the physiological and psychological requirements of workers. As for auxiliary studios, corridors, airlocks, personnel purification and material purification rooms, considering the light and dark adaptation issues with the production workshop, it is stipulated that the illumination value should not be less than 100Ix.

Third, the formulation of noise standards for food clean workshops (clean rooms) mainly considers the annoyance effects of noise, interference with voice communications and the impact on work efficiency. Appendix F.4.2 of the ISO14644-4 standard stipulates: “The required sound pressure level should be selected based on the comfort and safety of personnel and the background sound pressure level generated by the environment (such as other equipment). A-weighted sound pressure of clean room facility standards The level range is 55dB~65dB”.